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Simple, easy, full of flavor and ready in minutes. This Kale Mushroom Capellini will satisfy everyone at the dinner table.

Kale Mushroom Capellini

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 3 reviews


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  • 12 oz. capellini dried pasta
  • 2 tablespoons extra virgin olive oil
  • 1/2 medium onion, chopped (about 1 cup)
  • 3 cloves of garlic, minced
  • 1 8oz. package of whole crimini mushrooms,sliced (for faster prep you can purchase them sliced, I prefer to slice my own)
  • 1 tablespoon dried Italian seasoning
  • 1 1/4 cup vegetable stock
  • 1/4 cup tomato paste
  • 1/2 cup sun-dried tomatoes
  • 3 1/2 to 4 cups chopped kale (you can use spinach)
  • sea salt and pepper to taste
  • crushed red pepper flakes (optional)


  1. Bring a large pot of water to a boil and cook pasta according to package directions.
  2. While pasta is cooking chop the onions, mince the garlic, clean and slice the mushrooms, clean and chop kale if needed, I purchased pre cut kale.
  3. In a large skillet heat olive oil over medium-high heat. Add the onions and saute until onions are translucent, about 2 minutes. Add garlic, mushrooms and Italian seasoning to skillet and continue to saute about 1 minute longer.
  4. Add one cup of the vegetable stock and tomato paste to skillet, whisk (Affiliate Link) to combine, add in the sun-dried tomatoes and kale, reduce heat and simmer 3 to 5 minutes. Kale should be soft and wilted. Add in the remaining vegetable stock.
  5. Carefully drain pasta and add to the skillet, toss to coat.
  6. Season with salt and pepper to taste. Add in the red pepper, toss, garnish.
  7. Serve immediately and enjoy!


  • Serving Size: 1.5
  • Calories: 187
  • Sugar: 4.2
  • Sodium: 76.7
  • Fat: 3.6
  • Saturated Fat: 0.5
  • Carbohydrates: 33.1
  • Fiber: 3.1
  • Protein: 7
  • Cholesterol: 0